This rum was distilled from molasses in an unnamed distillery. First it was matured in the Dominican Republic in a Solera System with the oldest parts being 12 years old. In our own cellar in Zürich we let the rum age for another 10 months using two different small casks. One that was previously containing sherry and one ex-red wine cask.

Nose: Charcoal and ashes, coffee, maple syrup and some caramelised walnuts. Taste: Ashy with sweet wooden notes, dried peach, light coffee notes and some caramel and maple syrup again. Finish: Sweet coffee, caramel and some nutty and soft oak.

Established in 1980, the South Pacific Distillery produces rum from local sugar cane distilled in a column
and in old pot stills. This one is an old-style pot still rum and can compete with the big pot still rums from Jamaica and Guayana.

Nose: Nose: Starts with sawdust and hay, then black tea, cooked cherrys, molasses, oystersauce, and after a while some fresher aromas emerge: apricots, fresh almonds, sugarcane. A whiff of smoke is always present. Taste: Dry, fresh : peppermint, marzipan, sugarcane, tarry molasses, liquorice and black tea
again. Very bulky and intriguing. Long fresh and dry citric finish: Limes, some dried fruits and hints of smoke again.

The Hampden Estate was founded in 1753 on Jamaica’s north coast. It is the only Jamaican distillery that is specialised exclusively in heavy body pot still rums – so called
High-Ester-Rums. This rum represents this intense aromatic style like no other.

Nose: Fat esters: fermented bananas and pineapples, gluey aromas, winter spices (cinnamon), liquorice, very intensive, compelling and addictive. Taste: Delivers what was promised in the nose: overripe tropical fruits (pineapples, guavas, mangos, bananas etc.. all of them!), spices (cinnamon again), tobacco, machine oil, tamarind, molasses, very oily and ripe, some salt. Stays forever: incredibly long sweet finish, molasses, cinnamon, tamarind.